5 Chili Recipes For Cold Nights
Chili recipes are modern dishes that will have you salivating, whether sweet, spicy, meat-based, vegan, or vegetarian. This spicy stew blend is excellent for those cold and chilly nights where you just want to have a piping hot bowl of something surely delectable. Here are 5 incredible chili recipes to warm your insides. Enjoy!
1. Simply Delicious Chili
This chili recipe may be simply delicious, but nothing is simple about it. It is nothing short of fantastic, from the herbs to the care within this dish. This recipe has a great combination of ingredients that are tasty and pretty easy to find at any local grocery store.
Ingredients
- 2 green bell peppers (minced)
- 1 medium sweet onion (minced)
- 6-7 cloves of garlic (minced)
- 1/4 cup olive oil
- 2 tablespoons of butter
- 3 lbs of ground beef
- 5 spicy Italian sausages (this is about a 1lb)
- 1 tablespoon of onion powder
- 1/2 tablespoon of garlic powder
- 1 tablespoon of paprika
- 1/2 teaspoon of ground cumin
- 1/2 tablespoon of black pepper
- 2 tablespoons of Lawry’s seasoned salt
- 6 tablespoons of chili powder
- 2 16oz cans of light red kidney beans (thoroughly rinsed)
- 1 pack of Lipton Beefy Onion Soup Mix
- 1/2 tablespoon Hershey’s Cocoa Unsweetened Powder
- 1 tablespoon of Better Than Bouillon Beef Base
- 1 12oz can of Modelo Beer (optional; Any dark beer of your choice)
- 1 28oz can of tomato puree
- 1/2 cup of water
- Salt to taste
- Red chili flakes to taste (optional)
Directions
- Wash and cut all vegetables.
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and bell peppers. Then add the garlic once your onion and bell pepper is translucent. Cook for 5 minutes, stirring occasionally.
- Add the ground beef and Italian sausage to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the meat is browned, stirring occasionally.
- Add the chili powder, cumin, garlic powder, onion powder, bouillon, tomato paste, pepper, etc. Stir until well combined.
- Add the drained beans and Modelo or 1/2 cup liquid of choice. Stir well.
- Add salt and red pepper to taste.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
- Add your choice of toppings and enjoy!
2. Classic Chuck Chili
This classic chili recipe is tasty with all the right ingredients. If you are the type that doesn’t like to deviate too far from your pallet, this is the right recipe for you. It is perfect for a late-night dinner, and trust me, it’s a hit for any gathering! Ooh, chili recipes couldn’t get any better, right?
Advertisement
Ingredients
- Cooking oil of your choice
- 2lbs of ground beef chuck or selection of ground chicken, turkey, or meat substitute
- 1 bag of frozen onion and peppers
- 1 small can of tomato paste
- 2 14 oz cans of diced tomatoes
- 1 can of kidney beans (rinsed)
- 4 cups of beef stock
- 2 packs of chili seasoning
- 2 packs of Sazon
- 2 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 2 tablespoons of Beef boullion
- 1 tablespoon of salt (add a little at a time to taste)
- A few dashes of Worcheshire sauce
- 2 tablespoons of brown sugar
Directions
- Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
- Stir in kidney beans, diced tomatoes, tomato puree, chili powder, Sazon, onion powder, garlic powder, Bouillon, Worcheshire sauce, brown sugar, and Beef stock. Cook on Low until flavors combine covered with a lid for about an hour.
3. Chili Con Carne
Are you looking for a chili recipe that hits the spot? Well, this winter meal is awesome and ideal for cooking in a crockpot, slow cooker, or stovetop. This chili recipe is generously spiced with a superb amount of pazazz and kick!
Ingredients
- 2 lbs of ground beef (lean)
- 1 lb spicy pork sausage
- 1 cup of white onion (diced)
- 1 cup of celery
- 1 cup bell pepper
- 4 cans stewed tomatoes (14.5 oz each)
- 4 cans of chili beans (15 oz each)
- 2 cans tomato paste (6 oz each)
- 3 Beef Bouillon Cubes
- 1/4 cup chili powder
- 1 large garlic clove
- 1 teaspoon basil
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1 tablespoon paprika
- 2 teaspoons brown sugar
- 2 tablespoons of Worcestershire sauce
- 2 teaspoons oregano
Directions
- Heat olive oil in a large and deep non-stick skillet over medium-high heat.
- Add onion and saute for 3 minutes, then add garlic and saute 30 seconds longer.
- Add beef and cook, occasionally stirring until meat has browned.
- Stir in stewed tomatoes, tomato sauce, Vegetables, chili powder, cumin, paprika, basil, brown sugar, Worcestershire, and other season mixtures with salt and pepper to taste.
- Cover with lid and cook on low heat for 5 – 6 hours. Stir in dark and light red kidney beans and allow to heat for about 2 minutes. Serve warm with desired toppings.
4. Quick Delectable Vegan Chili
This chili recipe is succulent and great for any season! This is the recipe where you won’t miss the meat. It’s yummy and filling with a nice smoky flavor. Wow, there goes my afternoon because I’ll definitely be making this!
Advertisement
Ingredients
- Black beans
- Kidney beans
- Baked beans
- Ready cut tomatoes w/ roasted garlic
- Pecans (Meat substitute or any of choice)
- Red and green peppers
- Red onion
- Corn
- Raw blue agave
- Vegetable broth
- Garlic powder
- Liquid smoke
- Apple cider vinegar
- Brown sugar
- Chili powder
- Sams Creole Seasoning ( Hines Brines)
- Barbecue sauce ( Riley’s sweet and smokey)
- Black pepper
Directions
- Boil your pecans in a pot of water with apple cider vinegar and garlic powder until lighter in color and softer to touch.
- Add the boiled pecans to a food processor, red onions, liquid smoke, chili pepper, chili powder, and sliced green and red peppers. Blend everything together.
- Add this blended mixture to a skillet with chili powder, garlic powder, blue agave, and multi-spice seasoning. (meat substitute)
- Pour all three canned beans and ready-cut tomatoes into a pot on low heat. Stir. Add corn, the meat substitute, and vegetable broth. Stir and combine.
- Add some brown sugar and barbecue sauce as it starts to sizzle. Let everything cook for a few minutes on low heat.
- Serve and add your choice of vegan toppings.
5. Vegetarian Chili
A great chili recipe with balanced flavors? Count me in! This dish has a rich, complex bite of ingredients that combines your sweet, spicy, and bitter notes worthy of trying. It just shouts Chili Recipe!
Advertisement
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 6 garlic cloves, chopped finely
- 2 jalapenos, diced (remove membranes for less heat)
- 2 tablespoons tomato paste
- 4 tablespoons chili powder (ancho chili powder)
- 1 tablespoon ground cumin
- 1 ½ teaspoon smoked paprika
- 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)
- 3/4 cup (180 mL) dry red wine, such as Malbec, Syrah, or Pinot Noir
- 2 cups (480 mL) vegetable broth
- 2 (15-ounce/425g) cans of pinto beans, drained and rinsed
- 1 (15-ounce/425g) can of navy beans (or other small white beans), drained and rinsed
- 2 tablespoons cocoa powder (I prefer Dutch-process cocoa powder)
- 2 bay leaves
- 1 ½ tablespoons tamari or soy sauce if you have vegan Worcestershire sauce, you can use that
- 2 chipotle peppers in adobo, chop the peppers + measure out 1 tablespoon adobo sauce
- 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand (include juices)
- 1 ½ teaspoon kosher salt plus more as needed
- Freshly cracked black pepper to taste
- 1 tablespoon pure maple syrup, plus more to finish as required
- 1 to 1 1/2 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar (or apple cider vinegar)
- 3 tablespoons masa harina (Mexican corn flour) (optional)
- 1 cup (12g) cilantro leaves and tender stems, chopped
Directions
- Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a few pinches of salt. Stir frequently and cook the onions until nicely golden brown, occasionally stirring for about 10 minutes. If they start to burn around the edges, stir more regularly and/or add a splash of water.
- Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes, stirring very frequently, until tomato paste is darker. If it starts to dry out, add a splash of water and scrape up any browned bits.
- Stir in the chili powder, cumin, paprika, and oregano and stir vigorously for 30 seconds.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3 to 4 minutes, or until the smell of alcohol has cooked off and it’s jammy.
- Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, soy sauce, chopped chipotle peppers, adobo sauce, hand-crushed tomatoes, and their juices, salt, black pepper to taste, and 1 tablespoon maple syrup. Stir well.
- Bring the chili to a boil over high heat, then reduce to a gentle simmer (the lowest heat on your stove). Do not boil or simmer the chili too rapidly, as it will break down the beans too much.
- Cook, stirring every 10 minutes, until thick and velvety and the flavors have melded together, about 1 1/2 hours (or up to 2 hours). Discard the bay leaf.
- Stir in the masa harina if using. Simmer for 3 minutes until the texture has further thickened.
- Stir in 1 tablespoon lime juice, vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 more tablespoon maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.
- Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.
